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Roasted Garlic Chipotle Salsa

dips and spreads recipes Mar 11, 2020

This Roasted Garlic Chipotle Salsa is inspired by the fresh and delicious varieties we eat at our favorite Mexican restaurants with homemade tortilla chips straight from the fryer. Roasting the garlic adds enhanced flavor so don't skip this step! We also love the smokiness that the chipotle in adobo sauce adds. It's the secret ingredient in this recipe.

This is salsa is a great choice to batch on the weekend and save for Taco Tuesday. We created it to spoon on top of our Week 6 Caviar Tacos but it's also delicious on enchiladas, fajitas and burritos. It's also a tasty dipper for chips and taquitos.

Roasted Garlic Chipotle Salsa

Prep time: 5 minutes | Cook time: 40 minutes

Makes 2 cups



4 large plum tomatoes, sliced in half

4 garlic cloves

½-1 chipotle in adobo sauce (depending on how spicy you like your salsa)

1/4 cup fresh cilantro leaves

1/4 cup chopped onion

1/4 tsp salt or more to taste

Juice of 1 lime



  1. Preheat oven to 350°F.
  2. Place the tomatoes cut side down, along with the garlic cloves on a baking sheet lined with a silpat mat. Roast for 30-40 minutes until the tomatoes slightly burst and are juicing.
  3. Transfer the tomatoes along with their juices into a blender or food processor with the rest of the ingredients. Pulse until the salsa reaches your desired consistency.
  4. Refrigerate the salsa for at least an hour before serving.


Spoiler Alert: Roasted Garlic Chipotle Salsa will stay fresh in an air-tight container in the refrigerator for up to a week.


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